Classic Sweet Potato Pie Recipe

Sweet Potato Pie Instructions

Boil the sweet potatoes whole until fork tender and remove the skins, about 50-55 minutes.
In a large mixing bowl, mash up the sweet potato and add butter. Beat on a medium speed with an electric hand mixer, then add in the remaining ingredients. Continue beating until the mixture is smooth. Pour the sweet potato filling into the unbaked pie crust, using a spoon to smooth into an even layer.
Bake the pie at 350F for 45 minutes to an hour, or until a knife inserted comes out clean. Allow to cool completely before slicing and serving.

Marshmallow Topping Instructions

Create double-boiler but placing a saucepan over barely simmering water. Place a glass or heat-proof bowl on top of the saucepan. Add the 3 egg whites and sugar to the bowl and stir constantly until it reaches 160F degrees. Once the mixture has reached the proper temperature, add in the cream of tartar. Beat the mixture with an electric mixer on moderate speed until stiff peaks form. Add in the vanilla when you see the peaks begin to form. You can spread the topping over the sweet potato pie or use a piping bag to dot the pie in decorative dollops. Use a kitchen torch or slightly broil to lightly toast and brown the topping.